Strawberry Chocolate Banana Bread
Banana breads come in various forms and their beauty is that they can be incorporated with other ingredients to create different flavors. The original recipe used raspberries but I gave it a try with strawberries because strawberries were easily accessible to me compared to raspberries. The tang from the berries, the sweetness of the bananas, and the bitterness of the dark chocolate all played a part in bringing out the full flavor of this bread. Banana breads are known to be sweet but the additions of the dark cocoa in this recipe complimented the flavor of this bread. What better way to enjoy a sweet cup of coffee with this flavorful bread I will show you how can prepare one in your kitchen.
Banana breads are known to be sweet but the additions of the dark cocoa in this recipe complimented the flavor of this bread. What better way to enjoy a sweet cup of coffee with this flavorful bread I will show you how can prepare one in your kitchen.
- 3 Rip very ripe sweet bananas mashed
- 3 cups all-purpose flour
- 1/2 cup brown sugar
- 1/3 cup honey
- 3/4 cup veg oil/ melted butter
- 3 eggs
- 1 tsp vanilla essence
- 1/2 cup sour milk
- 1 cup strawberries chopped
- 1/4 cup dark chocolate chopped
- 2 tablespoons cocoa powder
- 2 tsp baking powder and 3/4 tsp baking soda
- 2 tsp cinnamon powder
- 1/2 tsp nutmeg grounded
- Mix all the dry ingredients in a bowl using a whisk and sift if you like (Flour, cocoa, baking powder, baking soda, cinnamon, nutmeg )and set aside
- Combine the mashed bananas with eggs, oil, brown sugar, honey, vanilla essence, sour milk, then add the dry ingredients into the wet ingredients, combining in small portions until well combined.
- Then fold in the strawberries and dark chocolate chunks. Place some chocolate chunks on top together with some of the berries to create a unique fancy top.
- Prepare your loaf pans by lining them with greese proof paper, then pour in the batter, bake at 180 degrees for 50 minutes or until a toothpick inserted comes out clean. This recipe gives two medium sized loaves. Once ready remove from the oven and cool the bread on a cooling rack, after it has completely cooled, carefully place on a bread board using a serrated knife or bread knife, cut your loaf into desirable sizes, and enjoy it with coffee, tea, milk or juice or plainly.
You can cut this into sizeable pieces and store them in a bread bin or airtight container. You can also freeze it; when ready to eat, just thaw it overnight and warm it in the microwave for a few seconds if you like. If you want an eggless option, you can omit the eggs and add an extra 1/2 cup of sour milk.
